Chicken Chettinad (Spicy South Indian Chicken Curry)
A fiery and aromatic chicken curry from South India, Chicken Chettinad blends freshly ground spices, curry leaves, and coconut for a robust and deeply flavorful dish that exemplifies traditional Chettinad cuisine.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 1 ¼ kgchicken
cut into medium pieces, bone-in preferred
- 2 mediumonion
finely chopped
- 2 mediumtomato
finely chopped
- 2 sprigscurry leaves
- 2 tablespoonsginger garlic paste
- 4 tablespoonsoil
preferably sesame oil or vegetable oil
- 1 teaspoonmustard seeds
- 1 teaspoonfennel seeds
- 1 teaspooncumin seeds
- 1 teaspoonblack peppercorns
- 2 tablespoonscoriander seeds
- 4 piecesdried red chilies
adjust to taste for heat
- 0 ½ teaspoonturmeric powder
- 1 tablespoonred chili powder
- 1 tablespooncoriander powder
- 1 ½ teaspoonssalt
adjust to taste
- 1 cupwater
- 0 ¼ cupcoconut
freshly grated or desiccated
Instructions
Dry roast fennel seeds, cumin seeds, black peppercorns, coriander seeds, and dried red chilies in a pan on medium heat until aromatic, about 2-3 minutes. Cool and grind into a fine powder.
Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
Add chopped onions and curry leaves. Sauté until onions turn golden brown, about 8-10 minutes.
Add ginger garlic paste and sauté for 2 minutes until raw smell disappears.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes soften and oil starts to separate, about 8-10 minutes.
Add the ground spice powder and mix well.
Add chicken pieces and stir to coat with the masala. Cook on medium-high heat for about 5 minutes until the chicken changes color.
Add water and grated coconut. Mix well, cover, reduce heat to low, and simmer for 25-30 minutes, stirring occasionally until the chicken is cooked through and the curry thickens.
Check seasoning and adjust salt or chili if needed. Garnish with fresh curry leaves if available. Serve hot.
